Hotel style coconut chutney recipe | How to make Bangalore hotel style coconut chutney
By Latha on August 27th, 2016
Bangalore hotel style coconut chutney or hotel style chutney recipe explained with step by step pictures. This Bangalore hotel style coconut chutney or kayi chutney is served with dosas and idlies. Here is a simple, tasty and spicy coconut chutney recipe, which is served in Bangalore hotels or darshinis. I have also posted Bangalore hotel style idli-sambar recipe, which is also very tasty. There is another simple white coconut chutney, which is also served in some of the hotels.
If you are looking for more chutney recipes then do check curry leaves chutney, Urad dal chutney, Cucumber peel chutney, doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
I have made a video on this chutney recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 1 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup fresh grated coconut
- 2 tbsp fried gram or hurigadale or kadle pappu
- 1 tbsp groundnut or shenga or kadlekayi
- little tamarind
- 2-4 green chilies
- Little coriander leaves
- 3 - 4 curry leaves (or pudina leaves)
- 2 cloves of garlic
- Salt as per your taste
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1 red chilli
- 1 tsp cooking oil
- 4 curry leaves
Instructions for making Bangalore coconut chutney:
- Dry roast the peanuts. Keep all other ingredients ready.
- Transfer all the ingredients like coconut, fried gram, roasted peanuts, tamarind, salt, green chilies, coriander leaves, curry leaves and garlic into a mixie jar.
- Add in required water and grind until fine paste.
- Transfer the ground chutney into a bowl and temper it with oil, mustard seeds, red chilli and curry leaves.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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